Refrigerator Raisin Bran Muffins

Refrigerator Raisin Bran Muffins are so easy to make. The best part is, you can make fresh baked muffins for breakfast every morning without having to make up the batter. They are very versatile as well. We will often put blueberries and /or mashed overripe bananas in ours.  Substitute some of the oil with melted butter.  You can also replace some of the sugar with honey.

Ingredients

1 (12 oz.) pkg. Raisin Bran Cereal (May use the off brand cereal as well)
3 c. sugar
5 c. flour
1 tsp. salt
4 tsp. soda
1 c. vegetable oil 
1 qt. buttermilk
4 eggs, beaten

Directions

In a large bowl, combine cereal, sugar, flour, salt, and soda.  Mix thoroughly.

Add oil, buttermilk and beaten eggs. Stir only until the dry ingredients are moistened. Do not over mix.

Cover with a tight fitting lid and place in the refrigerator. 

The next day, remove from the refrigerator.  Do not stir the mixture. Spoon out the dough and put in muffin tins or cupcake liners.  

Bake for 20 minutes at 375°

This mixture keeps in the refrigerator for 5 to 6 weeks.  It is important to remember to not stir it at all. Just scoop the dough like batter out and bake.  

 Pasghetti Pizza

Combine the flavors of spaghetti and pizza together, and you get Pasghetti Pizza.  This is a twist of two great tasting meals combined into one great dish. 

Ingredients

1 (16 oz.) pkg. spaghetti
2 eggs
1/2 c. milk
1 c. mozzarella cheese, shredded
3/4 tsp. garlic powder
1/2 tsp salt

Topping

2 (15 to 16 oz.) jars spaghetti sauce
1 1/2 tsp. oregano
3 c.  mozzarella cheese, shredded

Optional Toppings

1 pkg. sliced pepperoni
1 lb. sausage, cooked and drained (We use spicy or hot sausage)
1 lb. hamburger, cooked and drained
1 can mushrooms, drained

Directions

Break spaghetti into 2-inch long pieces.  Cook according to package directions or until done.  Drain and cool.

Preheat oven to 400°.  Grease a 10 x 15-inch cookie sheet.

In a large bowl, lightly beat the eggs. 

Pour in the milk, 1 cup cheese, garlic powder and salt.  Mix until combined.  Add the cooked and cooled spaghetti.  Stir and mix well.

Spread the spaghetti mixture evenly into the bottom of the prepared cookie sheet. 

Bake 15 minutes.  Remove the cookie sheet from the oven and lower the oven temperature to 350°.

Spread the spaghetti sauce over the mixture in the cookie sheet. 

Sprinkle the oregano evenly over the top of the spaghetti sauce. Choose one or several of the optional toppings and for the next layer.  Sprinkle the 3 cups mozzarella cheese over the top.  

Bake 30 minutes.  Let stand for 5 minutes at room temperature before cutting.

Cherry Surprise Cake and Topping

Hidden between the two layers of cake batter is a sweet surprise. Cherries.  This fruit is a favorite in our family, especially with my kids. Cherry Surprise Cake and Topping is very easy to make, even though it will look like you spent hours in preparation. 

If you are really short on time, you can use a box cake mix instead.  Just follow the directions on the box, but put the cherry pie filling and sugar cinnamon topping in the center as this recipe calls for.

Ingredients

1 c. vegetable oil
1 c. sugar
4 eggs
1 tsp. vanilla
1 tsp. baking powder
2 c. flour
1 large can cherry pie filling

Topping

1/2 c. sugar
1 Tbs. cinnamon

Directions

Heat oven to 325°.  Grease a 9 x 13 x 2-inch cake pan.

Cream together oil and sugar.

Add eggs, one at a time, beating well after each addition.  Beat until the mixture is fluffy. Pour in vanilla and mix well. 

Add the baking powder and then the flour. Beat well.  The batter will be thick.

Spread half the cake batter into the prepared cake pan. Sprinkle half of the sugar cinnamon topping mixture over the batter.  Pour cherry pie filling over the batter and sugar cinnamon topping.  Place the the rest of the cake batter over the top of the cherry pie filling.  Sprinkle with the remaining half of the sugar cinnamon topping. 

Bake for 45 to 50 minutes.  Be sure to check the cake after 40 minutes as oven do bake differently. 

Cinnamon Walnut Coffee Cake

Cinnamon Walnut Coffee Cake is so delicious. It is a staple at our house. This makes two coffee cakes. So you have an extra one to give to a friend, or keep for later. 

Ingredients

1 pkg. dry  yeast
1 tsp. sugar
1/4 c. warm water
1 c. sour cream or half and half
2 Tbs. milk
2 Tbs. butter
3 Tbs. sugar
1 egg
1 tsp. salt
3 3/4 c. flour

Filling

2 Tbs. butter softened
1/3 c. brown sugar
1 Tbs.  cinnamon
1/2 c. chopped walnuts

Powdered Sugar Glaze

2 c. powdered sugar
2 Tbs. butter or margarine, softened
1 tsp. vanilla
3 to 4 Tbs. milk or half and half

Directions

Dissolve yeast and 1 teaspoon sugar in warm water.   Set aside for about 8 to 10 minutes so the yeast can bloom. This way you know it is alive. 

In a large bowl, combine yeast mixture, sour cream, milk, butter, sugar, egg, salt and 2 cups flour. 

Beat with a wooden spoon until mixed well.  Gradually add remaining flour until dough is easy to handle.  Knead on a lightly floured surface for 8 to 10 minutes or until the dough is smooth and elastic.  

Grease the bowl you mixed the dough to save on dishes.  Place the dough in the greased bowl and cover with a tea towel or a piece of plastic wrap. Let rise in warm water until doubled in size, about 90 minutes.

Prepare the filling while the dough rises.

In a small bowl, combine the brown sugar and cinnamon together. Set aside.

Divide the dough in half.  Roll each piece into a 12 x 12-inch square. Spread half the butter over the dough.  Sprinkle half of the brown sugar and cinnamon mixture over the top of the butter.  Next sprinkle half of the walnuts over the top.

Roll up like a jellyroll and press seam ends together to seal.  Repeat with the other half of the dough. 

 Place the loafs on a greased baking sheet. Make sure the loaf ends are no closer the 1.5-inches from the end of the pan.

Place in a warm location until doubled in size.

Bake in a 350° oven for 25 to 30 minutes.  

Prepare powdered sugar glaze.

In a medium bowl, combine powdered sugar, butter, and vanilla. Gradually mix in the milk adding enough until you get the desired consistency of a glaze.

Drizzle over the top of the cooled Cinnamon Walnut Coffee Cake loaves.  Cut serve and enjoy!

Pioneer Beans

Pioneer beans is an old-fashioned recipe.  To me, it is comfort food.  This recipe doesn't take long to prepare and have cooking on the stove. 

The original recipe does not call for draining the liquid off the lima beans and kidney beans and this is the way I wrote it.  It seems that nowadays, most recipes call for draining away the liquid from the beans, but for me, it depends on how long they will be cooking. The liquid just gives the beans a better taste.  However, some cans of beans are more liquid then beans. For those, I do drain away some of the liquid.  If you do drain the beans, don't throw out the liquid right away. You can pour some in to the dish as needed.

Ingredients

1/2 lb. hamburger
1/2 lb. bacon, cut into pieces **see note below
1 onion, chopped
1 can lima beans
1 can pork and beans
1 can kidney beans
1 c. plus 2 Tbs. brown sugar
2 Tbs. molasses
1/4 c. mustard
1/4 c. catsup

Directions

In a large cast iron skillet,  brown the hamburger, bacon and onion. Drain off excess grease.

Add the lima beans, pork and beans, kidney beans, brown sugar, molasses, mustard and catsup together.

Simmer for at least, 20 minutes. Or you can bake the beans in the oven in a covered pot.  I usually bake mine at 190° to 200° if they are going to be cooking for 7 to 8 hours. 

Serve with corn bread and honey. 

**I will often fry the bacon first and drain off the bacon grease into a heat proof cup or bowl.  Allow the grease to cool and then put in a canning jar with a lid.  The bacon grease gives your meals a great taste and bacon grease keeps a long time.   

Chuckwagon Casserole

Chuckwagon Casserole is quick and easy to prepare.  Ground beef, onions and peppers with cheesy biscuits on the top.  Cook in one cast iron skillet and transfer right into the oven to finish baking.  

Ingredients

1 lb. hamburger
2 stalks celery, chopped
1 onion, chopped
1 sweet pepper, chopped
1 (6 oz.) can tomato paste
1/2 c. water
1 Tbs. chili powder
1 tsp. salt
1 tsp. paprika
1 (17 oz.) can lima beans, drained
1 (16 oz.) can pork and beans
10 cubes cheddar cheese cut into 1/2-inch cubes
8 oz. refrigerated biscuits (country Style)
2 Tbs. milk
1 c. corn chips, crushed

Directions

Preheat oven to 425°.

In a 10-inch cast iron skillet, brown the ground beef, celery, onion, and green pepper. Drain off excess grease.

Stir in tomato paste, water, chili powder, salt, paprika, lima beans and pork and beans.  Bring to a boil then turn heat down to a simmer.  Allow the mixture to simmer while you prepare the biscuits. 

Separate biscuit dough into 10 biscuits.  

Place a cube of cheese in the center of each biscuit.  Fold dough over the cheese, covering it completely.  Seal the edges well so the cheese does not leak out.

Dip biscuits in milk.  Then, coat the biscuits with the crushed corn chips.  

Arrange biscuits around edge of the hot meat mixture.

Bake 15 to 20 minutes or until the biscuits are golden brown.  Serve.

Scalloped Chicken

Scalloped Chicken is a great recipe that combines chicken, onions, cheese and rice together. A touch of pimentos to give it flavor.  This is one dish your family will love. 

Ingredients

1 c. rice, uncooked
2 chicken bouillon cubes
3 Tbs. butter
1 onion, chopped
2 c. milk
1 1/2 c. shredded cheddar cheese
2 to 4 Tbs. chopped pimento
3 Tbs. flour
1 tsp. salt
1/4 tsp. pepper
2 c. cooked chicken
1/2 c. shredded cheddar cheese
3 slices white bread, cubed
2 Tbs. melted butter

Directions

Preheat oven to 375°.  Butter the inside of a casserole dish or baking dish.

Cook rice following package directions, adding the 2 chicken bouillon cubes in the water to dissolve before you add the rice to cook.

In a 3-quart saucepan, melt 3 tablespoons butter. Saute the onion until tender. 

Stir in the flour, salt, and pepper. .

Gradually pour in the milk, whisking constantly so it does not lump.   Continue to cook and stir over medium heat until the mixture thickens.  Cook an additional 2 minutes.

Add 1 1/2 cups cheese and pimento.  Stir until cheese melts. 

Mix in the chicken and rice.

Transfer the mixture into a casserole dish. Sprinkle remaining 1/2 cup cheese over the top.

In a medium bowl, toss the bread cubes and melted butter together to coat.  Arrange the buttery bread cubes around the edge of the casserole.  

Bake for 20 minutes.